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Iced Fresh Tomato Soup

Microwaverina's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Onions 4 Small, chopped
  Fresh ripe tomatoes 2 Pound, chopped
  Condensed beef broth 1 Can (10 oz)
  Catchup 1⁄4 Cup (4 tbs)
  Finely chopped fresh dill/1 tablespoon dry dill weed 2 Tablespoon
  Salt 1 Teaspoon
  Tabasco sauce 1 Dash
  Crushed ice 3 Cup (48 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
Directions

Heat oil in 2 1/2 quart casserole in Radarange oven 1 1/2 minutes.
Add onions and tomatoes; cook 4 minutes.
Stir in broth and catchup; cover, cook in oven 2 minutes.
Process in blender until very smooth.
Return mixture to casserole.
Stir in remaining ingredients (except cream).
Chill until very cold, about 4 hours.
Whip cream until it stands in soft peaks.
If desired, season with 1/4 teaspoon curry powder.
Before serving, blend soup with rotary beater.
Garnish with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable

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